Name: Easiest Ever No-Knead Sourdough Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 10 h 5 min
Cuisine: Artisan
Ingredients: 25 grams mature starter; 75 grams unbleached bread flour (or all-purpose flour); 75 grams water (90°F); 100 grams ripe starter (heaping ⅓ cup); 300 grams filtered water (90°F) (1¼ cups + 1 tablespoon); 500 grams white bread flour (or unbleached all-purpose flour) (3½ cups + ½ teaspoon); 10 grams sea salt (2⅛ teaspoons)

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Introduction

This easiest ever sourdough bread is a no-knead recipe that yields a crisp crust and tender crumb with minimal effort. Perfect for beginners and busy home bakers, it uses a simple fed starter and requires just patience and a few basic ingredients. Enjoy the satisfaction of homemade sourdough with this straightforward method.

A close-up view of a freshly baked round loaf of bread with a thick, crispy golden-brown crust that has a dusting of flour on it. The loaf features a long, deep, oval-shaped cut across the top showing the soft, light cream interior bread with a fluffy texture. The bread is placed inside white parchment paper with crinkled edges. The background shows a white marbled texture, enhancing the warm color of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 grams mature starter
75 grams unbleached bread flour (or all-purpose flour)
75 grams water (90℉)
100 grams ripe starter (about heaping ⅓ cup)
300 grams filtered water (90℉) (1¼ cups + 1 tablespoon)
500 grams white bread flour (or unbleached all-purpose flour) (3½ cups + ½ teaspoon)
10 grams sea salt (2⅛ teaspoons)

Instructions

Step 1: The evening before, feed your starter by combining 25g mature starter with 75g flour and 75g warm water (90°F) in a clean mason jar. Mix well until no dry flour remains. Cover loosely with plastic wrap and let it rest at room temperature for 8-12 hours. By morning, it should double in size and be bubbly.
Step 2: The next morning, in a large mixing bowl, combine 100g ripe starter with 300g warm water. Stir until fully dispersed. Add 500g bread flour and 10g sea salt. Mix until a shaggy dough forms, then use your hands to shape it into a sticky ball. The dough will be sticky and rough-looking, which is perfect.
Step 3: Cover the bowl with plastic wrap and place it in the oven with only the light on. Let the dough rise for 5-6 hours until noticeably puffed and doubled in size. When gently poked, your finger should leave an indent that slowly fills back in.
Step 4: Lightly flour your counter and turn the dough onto it, smooth side down. Starting from the top edge, gently pull and fold the dough to the center. Repeat with the bottom, left, and right edges. Pinch to seal, then repeat the folds once more. Flip the dough seam-side down and use cupped hands to rotate and pull it into a tight, smooth ball.
Step 5: Dust a bread basket generously with flour. Place the shaped dough seam-side up in the basket, dust lightly with flour, and cover with plastic wrap. Return it to the oven with the light on to proof for 2-3 hours until doubled. Gently pressing the dough should leave a light indentation.
Step 6: Remove the dough from the oven and preheat your oven to 450°F. Place a sheet of parchment paper on your counter and gently turn the dough out seam side down. Score the top about ½-inch deep lengthwise with a sharp knife or bread lame.
Step 7: Using the parchment paper, lift the dough into a Dutch oven. Cover with the lid and reduce the oven temperature to 425°F. Bake covered for 40 minutes, then remove the lid and bake for another 5-10 minutes until the crust is golden and sounds hollow when tapped.
Step 8: Remove the bread using the parchment corners and place on a cooling rack. Let it cool completely for at least 2 hours before slicing; the internal temperature should be between 190-205°F. Proper cooling ensures a crisp crust and fully set crumb.

Tips & Variations

Use filtered water and unbleached flour for the best flavor and texture.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a covered baking dish.
To deepen flavor, let the dough rise a bit longer during the first rise or proof.
Try adding herbs or roasted garlic into the dough for a savory twist.

Storage

Store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. To refresh the crust, reheat in a preheated oven at 350°F for 10 minutes. For longer storage, slice and freeze the bread wrapped tightly; thaw slices at room temperature or toast directly from frozen.

How to Serve

A close-up image of a round loaf of crusty bread with a deep golden brown top crust that has a split down the middle, revealing a soft, airy white interior layer. The crust has a textured, slightly rough surface with scattered white flour dusting, placed inside crinkled light parchment paper. The bread rests on a white marbled surface with soft natural lighting highlighting the crust's warmth and the bread's fluffiness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, unbleached all-purpose flour works well in this recipe. Bread flour can provide more structure and chewiness, but all-purpose flour will still produce a delicious loaf.

Do I need to preheat the Dutch oven?

No, this recipe calls for placing the dough into a room temperature Dutch oven and then baking. This helps develop good oven spring and prevents the dough from sticking.